Sloane Crosley Quotes

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

I like eggs. My favorite way of cooking eggs is old school French.

I don't cook very well at all. I'm the girl that can't make scrambled eggs.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

I think I can poach a pretty mean egg the old-fashioned way.

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

I cook some damn good eggs!

Scrambled eggs are so simple, but they don't wait or taste better cold!

One thing my mom taught me was that when you're making deviled eggs, flip the eggs over the night before. They've been sitting in the carton as they're transported, so the yolks settle on bottom. If you flip them, then the yolks aren't skewed to one side.

To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!

The first meal that I learned to make was scrambled eggs.

I use vinegars to deglaze saute pans for sublime sauces.

It will be seen in the frying of the eggs.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

I'm brilliant at cooking my stepmother's scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.

I always pan-fry sprouts - it retains texture and enhances flavour.

The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.

I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.

I love eggs fried over medium.

Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.

My whole life, I have been trying to cook an egg in the right way.